- 1 large loaf
- Prep time:
- 45 minutes excluding proving and chilling
- Cooking time:
- 30 minutes
- Level of Difficulty:
- Dough Proving and CircoTherm
|3 & 1/2 cups plain flour, sifted|
|2 tbsps caster sugar|
|2 tsps instant dried yeast|
|1 tsp salt|
|125g unsalted butter, melted|
|1 cup milk, warmed|
|2 eggs, lightly beaten|
|125g unsalted butter, softened|
|1/2 cup brown sugar|
|2 tsps ground cinnamon|
|1 tsp mixed spice|
|3/4 cup sultanas|
|1/4 cup mixed peel|
|1/4 cup pecans, chopped|
|1/2 cup icing sugar, sifted|
|1 tsp softened butter|
|2 to 3 tbsps boiling water|
Place flour, caster sugar, yeast and salt into a large mixing bowl. Mix together melted butter, milk and eggs. Add to the dry ingredients and mix well to form a soft dough.
Turn dough out onto a well floured surface and knead for approximately 5 minutes or until dough is smooth and elastic. This can also be done in an electric mixer using the dough hook attachment.
Place dough into a large lightly greased bowl. Select Dough Prove 1 and allow dough to prove for approximately 45 minutes or until doubled in size.
While dough is proving make the filling.
Place butter, brown sugar and spices in a small bowl and mix until well combined. In a separate bowl combine sultanas, mixed peel and pecans and set aside.
After the first prove, knock the air out of the dough and turn out onto a floured surface. Roll dough out to a rectangle approximately 38cm x 30cm.
Gently spread butter filling over the dough then sprinkle evenly with fruit and nut mix. Roll the dough up tightly from the short side to form a roll.
Place onto a tray lined with baking paper and chill in the refrigerator for 30 minutes. Remove from the fridge and cut in half lengthwise with a sharp knife.
Position the two halves together side by side with the cut sides facing up. With cut sides up form into a twist, overlapping one half over the other. Carefully place the twist into a well greased 28cm x 13cm deep loaf tin.
Select Dough Prove 1 for approximately 30 minutes or until dough has doubled in size.
Bake in preheated oven on Circotherm at 190 deg C on wire rack on shelf 2 for 25-30 minutes or until loaf is golden brown.
Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
For the icing, mix ingredients together until smooth then drizzle over loaf.
Bridget has worked in the home appliance industry for more than 15 years. She loves to cook & really enjoys working with customers to help them select appliances to best suit their needs as well as following up with further instruction when the appliances are installed.